Iceberg millefeuille

Preparation time: 20mins + 30mins for the marinade Cooking time: 10mins Ingredients for 4 people: - 1 iceberg lettuce - 150g of fresh goat's cheese - 200g of smoked salmon - 1 red pepper - 1 yellow pepper - 1 bunch of chives - 2 lemons - Olive oil - Salt, pepper Lemon vinaigrette dressing: - 2 tbsp of lemon juice - 4 tbsp of olive oil - Salt and pepper Preparation: 1. Lie the iceberg on its side, cut three slices 1.5cm thick from the middle part and gently put to one side. 2. Cut the salmon into 1cm cubes, put them in a dish and marinate for 30 minutes with the lemon juice, salt and pepper. 3. In a bowl, finely chop half the chives, then mix in the goat's cheese, season with salt and pepper. 4. Cut the peppers in two lengthways, remove the seeds, put them under the grill for 10 minutes, skin side up; remove the skins whilst they are still hot. 5. Place the first slice of the iceberg in a serving dish, cover with strips of red pepper then, gently add some of the goat's cheese mixture. 6. Cover with second slice of lettuce, then strips of yellow pepper and the cubes of marinated salmon, and top with the third slice of iceberg. 7. As a final decoration, use thin strips of salmon and herbs. 8. Serve this millefeuille accompanied by a vinaigrette dressing prepared with the lemon juice, olive, salt and pepper.